French Onion Soup Ii
Warm up with the rich, savory flavors of French Onion Soup II, a classic dish elevated with deeply caramelized yellow onions, a splash of dry white wine, and hearty beef broth. This comforting soup is topped with golden baguette slices and melted, bubbly Gruyère cheese, creating a perfectly gooey and flavorful crust. Infused with aromatic thyme and a hint of garlic, this recipe combines traditional French techniques with a modern twist for a soul-satisfying meal. Perfect for cozy evenings, this crowd-pleasing soup is easy to prepare and sure to impress. Serve it as an elegant appetizer or pair it with a crisp side salad for a complete dining experience.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cups yellow onions
- 2 cloves garlic
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 8 cups beef broth
- 1 teaspoon thyme
- 1 bay leaf
- 1 loaf baguette
- 2 cups Gruyère cheese
- to taste salt
- to taste black pepper
Instructions
Melt the butter and olive oil in a large pot over medium heat.
Peel, halve, and thinly slice the yellow onions. Add them to the pot, stirring to coat with the melted butter and olive oil.
Cook the onions over medium heat for about 40 minutes, stirring occasionally, until they are deeply caramelized and golden brown. Reduce the heat if they start to brown too quickly.
Mince the garlic cloves and stir them into the caramelized onions. Cook for an additional 1-2 minutes until fragrant.
Deglaze the pot by adding the dry white wine. Scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits. Bring to a simmer and cook for 3 minutes.
Sprinkle the all-purpose flour over the onions. Stir continuously for 2-3 minutes to make a roux.
Gradually add the beef broth while stirring to ensure no lumps form.
Add the thyme and bay leaf. Bring the soup to a simmer and let it cook for 25-30 minutes, allowing the flavors to meld.
While the soup simmers, slice the baguette into 1-inch thick pieces and toast them under a broiler for 1-2 minutes on each side until golden brown.
Remove the bay leaf from the soup. Taste and season with salt and black pepper as necessary.
Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup and generously sprinkle with shredded Gruyère cheese.
Place the bowls on a baking sheet and broil on high until the cheese is melted, bubbly, and slightly browned, about 2-4 minutes.
Carefully remove the bowls from the oven and serve immediately. Enjoy your French Onion Soup II!
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 13409 mg | 583% | |
| Total Carbohydrate | 316.2 g | 115% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 74.6 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 3308 mg | 254% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3820 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
